A Sweet Flashback – Chocoflan

A Sweet Flashback – Chocoflan

I shared this recipe exactly a year ago, during the first COVID19 lockdown in Canada, when we all had a sudden time surplus at home, and many took as an opportunity to bake.  Currently Canada is going through its third (and worst) COVID19 wave, registering record daily numbers of new cases, particularly in intensive care units.  As a result, more restrictions on shopping, gathering and travelling are likely to become precepts in several provinces as of this weekend; I thought re-posting this recipe might provide some distraction and solace, and another chance to bake this interesting dessert while isolating at home … click on title for more

Chocoflan – Impossible Cake?

Chocoflan – Impossible Cake?

Chocoflan is a delightful dessert for which a layer of goat’s milk caramel (cajeta) is poured at the bottom of a baking pan, followed by chocolate cake batter, and topped with Mexican custard (flan) mix; it has also been named pastel imposible - Impossible Cake because, after baking, the cake layer “magically” appears at the top, so when the cake is turned upside–down onto a serving plate, the beautiful flan sits on top of the cake, all covered with delicious cajeta … click on title for more